Ramen - quick and easy

 I make this all the time because it's so easy, so healthy, and takes less than 10 minutes.

-2 cups of water
-1 boullion base cube, whatever flavor you want, i usually use chicken or veggie
-2 slices of ginger
-2 oz. noodles.  Here I've used Japanese style somen noodles, any variation will do, and asian grocery stores now carry like a thousand different kinds...(blog post idea!)
-big handful of baby spinach
-1 tsp of corn starch
-1 egg



Boil a pot of water with ginger slices and let the boullion cube dissolve.  When dissolved, put in the noodles.  In the meantime, make a "slurry" of the corn starch and a few tbsps of cold water. When noodles are about a minute close to being done, pour the corn starch and water into the pot.  Immediately crack egg into a small bowl or cup and mix. with the heat on medium, slowly drizzle the egg into the broth while stiring.  This will create an egg drop like soup base.  As soon as all the egg is incorporated, turn off heat.  Add handfuls of baby spinach and stir until spinach wilts and cook.  When serving, add a little sesame oil and sriracha sauce on top. MMM!

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